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Smoked Chili Scalloped Sweet Potatoes
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Chipotles in adobo have a wonderful, earthy smokiness that balances the heat (but they are still spicy!). If you don't want as much heat, just cut down on the peppers - this dish is fantastic either way.


2 cups heavy cream

1 heaping tablespoon puréed chipotle peppers in adobo

3 medium sweet potatoes

Salt and freshly ground black pepper

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Smoked Chili Scalloped Sweet Potatoes
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!


  1. Preheat oven to 375°
  2. Whisk together cream and chipotle purée until smooth.
  3. In a 9 by 9-inch casserole dish, arrange the potatoes in even layers. Drizzle with three tablespoons of the cream mixture and season with salt and pepper. repeat with the remaining potatoes, cream and salt and pepper to form 10 layers.
  4. Cover and bake for 30 minutes, remove cover and continue baking for 45 minutes to 1 hour, or until the cream has absorbed and the potatoes are cooked through and the top is browned.
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